Zingy Balinese Chicken Curry


Zingy Balinese Chicken Curry
Servings: 2


1 medium-sized onion, roughly chopped
3 cloves garlic, peeled
2 mild red chillies, deseeded
1/4 cup cashew nuts
1 teaspoon dried turmeric
3 tablespoons lemon juice
1 tablespoon dark soy sauce
2 tablespoons grated palm sugar or 1 tablespoon brown sugar
1 tablespoon grated fressh ginger
1 tablespoon peanut oil
2 chicken breasts or 4 thighs, skinned, boned and cubed
1/2 cup coconut milk
1/2 cup water

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100081


This is a stand-out recipe and incredibly simple to make.  It's not a hot curry but is extremely fragrant and tasty.


Put the onion, garlic, chillies, cashew nuts, turmeric, lemon juice, soy sauce, sugar and ginger in a mortar and pestle or food processor and grind or blend to form a smooth paste.

Heat the oil in a heavy-based frying pan and add the curry paste.  To allow the flavour to develop, and stirring to prevent sticking, cook for 4-5 minutes until the sugar caramelises.  Add the chicken and cook for 15 minutes.

Add the coconut milk and water and turn the heat to low.  Simmer uncovered for 10-15 minutes, stirring occasionally, until the chicken is tender and cooked through and the sauce has thickened.

Serve with rice or salad.



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